Gato mallorquin

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Gato” means cat in Spanish but here it is Mallorquin for “cake”, after the french “Gateau”! We love it because it brings nice holiday memories of bringing back a “gató” from a shopping excursion into Palma and sharing it on the terrace with a cup of steaming tea while planning the next day trip. It is so light that you almost don’t think you are indulging. It only takes three ingredients and all you need is a whisk…

Gato Mallorquin, as in Palma de Mallorca

Take three ingredients:

  • Eggs, 9
  • Caster Sugar, 300g
  • Ground almond, 300g

Separate the eggs and whip the whites until firm. Then start adding the sugar slowly until you get a ‘meringue’ style mixture.

Beat the yolks together and start adding to the mix.

Then start blending in the ground almonds, but very delicately and this time with a spatula. Keep turning the mix inwards until all is included without ‘breaking’ the whites too much. Most good bakeries seem to be adding a good teaspoon of cinnamon but this is not compulsory – unless of course you love the scent as much as I do…

Put in a warm oven for 30 minutes at 170°, using a large flat tin, such as a quiche one. Be careful to line it with greased paper so the cake is easy to take out. Anything with that amount of meringue can be quite sticky! And if you still think this is indulgence, think that at least you are going flour and fat-free… Serve it for tea and cake time or with a scoop of cinnamon ice-cream to end a smart dinner party. Decorate with icing sugar and try stencilling a star, as is tradition.

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The recipe in Spanish in my sketchbook.

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Ready to take to a coffee morning!

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